(1)What are the chemical variations of the basic emulsifier? The chemical variations of the basic emulsifier are chemical modifications of monoglycerides, such as ethoxylated monoglycerides, or organic acid esters of monoglycerides. One such group of emulsifiers is the stearoyl lactylates made by combining either calcium or sodium with stearic and lactic acid. (2)How emulsifiers can be classified? Emulsifiers can be classified in many ways:- 1)HLB. An often-cited way to classify emulsifiers is by their hydrophilic/lipophilic balance, or HLB. Ranging from zero to 20, this scale indicates an emulsifier's relative overall attraction to either oil or water. A low HLB indicates a strongly lipophilic emulsifier, while a high HLB indicates one that is strongly hydrophilic. In the past, the HLB was one of the primary criteria for selecting an emulsifier. Its effectiveness is, unfortunately, pretty much limited to simpler food systems. Still, it can be very important in applications that require basic emulsification, such as salad dressings. It also is useful as a general indicator of the emulsifier's solubility.
2)Ionic charge. When dispersed in an aqueous medium, certain emulsifiers will exhibit a negative (anionic) charge. These ionic emulsifiers including the stearoyl lactylates and diacetyl tartaric acid esters of monoglycerides, have a carboxylic acid group on the molecule's ester ("head"). 3)Crystal stability. Like the fats many emulsifiers are made from, emulsifiers have polymorphic properties that allow them to exist in different crystal forms, alpha, beta and beta prime. Like fats, most emulsifiers will crystallize in the form initially, then transform to one of the forms. But, certain emulsifiers are tending and are stable in the form. This group includes acetic acid esters, lactic acid esters, polyglycerol esters, propylene glycol esters and sorbitan esters.
The chemical variations of the basic emulsifier are chemical modifications of monoglycerides, such as ethoxylated monoglycerides, or organic acid esters of monoglycerides. One such group of emulsifiers is the stearoyl lactylates made by combining either calcium or sodium with stearic and lactic acid.
(2)How emulsifiers can be classified?
Emulsifiers can be classified in many ways:-
1)HLB. An often-cited way to classify emulsifiers is by their hydrophilic/lipophilic balance, or HLB. Ranging from zero to 20, this scale indicates an emulsifier's relative overall attraction to either oil or water. A low HLB indicates a strongly lipophilic emulsifier, while a high HLB indicates one that is strongly hydrophilic.
In the past, the HLB was one of the primary criteria for selecting an emulsifier. Its effectiveness is, unfortunately, pretty much limited to simpler food systems. Still, it can be very important in applications that require basic emulsification, such as salad dressings. It also is useful as a general indicator of the emulsifier's solubility.
2)Ionic charge. When dispersed in an aqueous medium, certain emulsifiers will exhibit a negative (anionic) charge. These ionic emulsifiers including the stearoyl lactylates and diacetyl tartaric acid esters of monoglycerides, have a carboxylic acid group on the molecule's ester ("head").
3)Crystal stability. Like the fats many emulsifiers are made from, emulsifiers have polymorphic properties that allow them to exist in different crystal forms, alpha, beta and beta prime. Like fats, most emulsifiers will crystallize in the form initially, then transform to one of the forms. But, certain emulsifiers are tending and are stable in the form. This group includes acetic acid esters, lactic acid esters, polyglycerol esters, propylene glycol esters and sorbitan esters.